Improvement in making flour



aura $121M haunt dffim GEORGE MOTLEY, OF ROCHESTER, NEW YORK, ASSIGNOR'TO HIMSELF AND JIRAH' B. MOSELY, OF SAME PLACE.

Letters Patent No. 113,079, dated March 28, 1871.

IMPROVEMENT IN MAKING FLOUR.

The Schedule referred to in these Letters Patent and making part of thesame.

To all whom it may concern Be it known that I, GEORGE MOTLEY, of thecity of Rochester, county of Monroe and State of New York, have inventeda certain new and improved Process of Making Flour, of which thefollowing is a specification.

Nature of the Invention.

This invention consists, as the preparatory step to grinding, inremoving the chit or 'sprout-germioi the-grain, also impurities thatexist in the seam of the berry, by first cracking the wheat coarsely,then sifting it out bya rotating-screen or otherwise, or passing itthrough a light blast, thereby leaving only the solid part of the berry,as hereinafter described.

General Description.

The process is as follows: g -I pass the wheat through stones, or anyother me chanical arrangement by which it will-be simply split orcracked, to open or divide the berry, the action be ing as-light aspossible to avoid crushing or unnecessary attrition. -With the properadjustment of stones the berry will be simply split or. divided in twoparts, the division following the natural seam of the longitudinal axis.This action loosens or frees the chit or germ end of the berry, which issimply a' bit of gum, and is injurious to the quality of the flour. Italso frees the impurities in the seam of the berry,--which is a film ofbran that collects .the dust, and cannot be removed by anyordinaryprocess of beating or clean- When this is accomplished Lplace the brokenmass in a cylindrical or other screen and agitate it. This loosens thechits and the film of the seam and sifts them out, thereby leaving thegrain itself free and clear. It is then subjected to a light. blast, andis then in condition for grinding, in the ordinary way, for producingflour.

The novelty in this invention consists essentially in this method ofremoving the chit and other impurities of the grain.

These chits and impurities, it is well known, are an injury to the hour,as they make it dark-colored when ground up, and constitute an inferiorquality of the substance of the berry. In fact, the chits are simplygum, while the finer part of the berry lies in the outer walls, whichare fine, white, and hard. By removing this gumming' matter and otherimpurities I produce the best quality of flour, and in far greaterquantity with a given amount ofgrain, than by any other process in use.

I am aware that'it has been proposed to crush the grain preparatory to'grinding; but such is not the equivalent of my invention, as it woulddefeat the Very object I-have in view. In that case the gummy materialwould be crushed and thoroughly incorporated in the mass, and could notbe subsequently eliminated.-

I am also aware that it is common to simply crack wheat, but withoutreference to grinding. Neither could this be the equivalent to myinvention, as it has not been subsequently sifted with the object ofgrind ing in view. .My invention is a complete process, in which thecracking of the wheat is but one step.

This preparatory process enables the grindingto he done moreefi'ectually, as the stonesjdo not become .gummed, and less action isrequired, so that heating or sweating is not produced. Less power isalso required in grinding.

Claim.

